Sago Stewed, for Luncheon

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

large kind of sago
a teacupful of it
1 pt. of milk ↝ Milk, NFS [Milk, reduced fat]
boiling milk ↝ Milk, NFS [Milk, reduced fat]
apricot or strawberry jam ↝ Jams and preserves, apricot [Sweets]
thin plain cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (7)

Take a teacupful of sago and steep 3 hours in water (if you use the small kind 2 hours will do).
Drain off the water.
Put the sago into a stewpan with 1 pt. of milk.
Stew it slowly, hold it stir it every now and then, to prevent a skin from forming at the top.
Have boiling milk ready, in another pan, to add if the sago should become too thick.
It may be put through a sieve if wished and should look, when served to table, as if made with rich cream.
Serve apricot or strawberry jam in a glass dish with it, and thin plain cream in a jug.

Original Text

Sago Stewed, for Luncheon. (Miss Duckworth.)
Use large kind of sago. Take a teacupful of it and steep 3 hours in water (if you use the small kind 2 hours will do); drain off the water, and put the sago into a stewpan with 1 pt. of milk; stew it slowly, hold it stir it every now and then, to prevent a skin from forming at the top. Have boiling milk ready, in another pan, to add if the sago should become too thick.
It may be put through a sieve if wished and should look, when served to table, as if made with rich cream. Serve apricot or strawberry jam in a glass dish with it, and thin plain cream in a jug.

Notes

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